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Stuffed peppers with egg, feta cheese and zucchini

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Ingredients for 4 servings:

  • 4 bell peppers, red
  • 2 small zucchini
  • 2 shallots
  • 120 g sheep’s cheese, 25% fat
  • 1 tsp olive oil
  • 1 pinch(s) of salt and pepper
  • 2 tsp thyme, dried
  • 8 eggs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian, suitable for WW, for one baking tray

Halve the peppers and place them on a baking sheet lined with parchment paper. Dice the zucchini and shallots. Crumble the feta cheese. Heat the oil in a pan. Fry the zucchini and shallot cubes. Season with salt and pepper and garnish with thyme. Fill the pepper halves with the mixture and make a well in the center. Crack an egg into each one. Sprinkle the stuffed peppers with the feta cheese. Bake in a preheated oven at 180°C (top/bottom heat) for about 25 minutes on the middle rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Stuffed peppers with egg, feta cheese and zucchini